Blackened Redfish with Lemon Butter
Rated 5.0 stars by 1 users
Author:
Texan Heartland
Servings
4
Prep Time
10 minutes
Cook Time
10 minutes
Rich, flaky, and full of Gulf Coast flavor, this blackened redfish delivers a bold crust with a bright lemon butter finish. Texan Heartland Blackened Seafood Seasoning brings paprika, pepper, herbs, citrus peel, mustard, celery seed, cayenne, and Aleppo pepper together for a savory, lightly spicy coating that makes simple fish taste like a restaurant-worthy meal.
Ingredients
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4 redfish fillets, about 6 ounces each
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2 tablespoons olive oil
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1½ tablespoons Texan Heartland Blackened Seafood Seasoning
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3 tablespoons unsalted butter
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1 tablespoon fresh lemon juice
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1 teaspoon lemon zest, optional
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1 tablespoon chopped fresh parsley, optional
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Lemon wedges, for serving
Directions
Prepare the fish: Pat redfish fillets dry with paper towels to help the seasoning form a better crust.
Season the fillets: Rub both sides of the fish with olive oil, then coat evenly with Texan Heartland Blackened Seafood Seasoning.
Heat the skillet: Place a large cast-iron or heavy-bottomed skillet over medium-high heat until hot.
Sear the fish: Cook fillets for 3-4 minutes per side, or until blackened on the outside and flaky in the center.
Make the lemon butter: Reduce heat to low, then add butter, lemon juice, and lemon zest if using.
Finish the fish: Spoon the lemon butter over the fillets for 30-60 seconds.
Serve hot: Transfer to plates, garnish with parsley if desired, and serve with lemon wedges.
Recipe Note
For the best blackened crust, make sure the skillet is hot before the fish goes in and avoid moving the fillets too soon. Letting the seasoning sit against the hot pan is what creates the deep, flavorful crust without overcooking the fish.
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